Mini Chocolate Cupcakes

February 10, 2011

I’m on a Valentine’s Day kick. The next few posts are going to be all about one of my favorite things: baking. And this post? Baking with chocolate.

I don’t know what it is: I equate Valentine’s Day with chocolate. Not with fancy dinners, not with flowers, not with jewelry. For me, it’s all about the chocolate. When I was a little kid, my dad would always bring home a tiny red heart-shaped box full of chocolates-one for my older sister, Sara, and one for me. Valentine’s Day has always had a special place in my heart-but not for the romantic association. It’s more of a nostalgic thing for me as a kid-knowing that my dad would give my mom a big box of chocolates, and then always take care of his two “little valentines”. Love it.

I recently went through a 10 year hiatus where Valentine’s Day was never celebrated. A holiday made up by Hallmark? A racket for upscale restaurants and wine sales? How about florists? Whatever opinion you may have, I think Valentine’s Day is just another day to truly tell those around you how much they mean to you-regardless of the gifts given or received, big night out plans, or mushy sentiments. I don’t know. I still do (and always have) had a little love for the day proclaiming to celebrate love. And this year I am celebrating.

So, I’m foregoing the entrees, appetizers, and side dishes for the next few posts. This is your fair warning. These next few posts are celebrating some of MY loves-desserts.

Mini Chocolate Cupcakes

Servings: approximately 36 mini cupcakes

Ingredients

For the cupcakes:

1 and 1/2 cups all-purpose flour

1/2 cup cocoa powder***I used the “extra-dark” kind, and I loved the results!

2 teaspoons instant coffee powder

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup milk***I used 2% because that’s what I had on hand.

1/2 cup oil**I used peanut oil because I also had that on hand-it was an experiment. (and, in my opinion, an experiment with good results)

1 teaspoon vanilla extract

2 teaspoons apple cider vinegar

For the frosting: (You probably will not use all of this frosting-so please feel free to divide it in half, if necessary)

Patty-I agree, it’s all about the chocolate.
These are so stylie and cute!

February 10, 2011 - 8:40 pm

Christina-I love Valentine’s Day treats. Love the contrast between the hot pink and chocolate! Too cute.

February 10, 2011 - 8:58 pm

Y -Hi! I LOVE all your recipes. I was wondering if there’s a specific reason for adding the apple cider vinegar?

February 10, 2011 - 9:23 pm

srlacy -Hi Y!

Thanks for visiting the blog!
Actually, I had intended for these cupcakes to be vegan (obviously that thought was thrown out of the window when I added the cream cheese buttercream frosting.) This was a vegan recipe that I had bookmarked.

Apple cider vinegar can be used in the place of eggs-oddly enough. And, sometimes you have to be very careful with what kind of granulated sugar you are using (if you want to stay vegan!)-some companies use a filter material in the processing of their sugar that contains animal bones.

You could, if you wanted to avoid using the apple cider vinegar, use eggs.

Georgia @ The Comfort of Cooking-Shanon, these cupcakes are adorable and your piping is just perfect. Great job! I’ll have to try these sometime with the Valrhona cocoa powder I was given recently. Thanks so much for sharing!

natalie (the sweets life)-okay I want to make these this week and you mention they can be made 3 days ahead of time…can they be frosted and made ahead of time or just the 2 components made and refrigerated separately? don’t want to screw them up plan to make Wednesday to serve Friday!

September 5, 2011 - 11:59 am

srlacy -Hey Natalie! How are you?
I would definitely make the cupcakes before hand and chill. I have never frosted them three days before, so I think when I originally posted, I was talking more about the actual cupcakes. I usually make my frostings the night before and then chill overnight. You could probably frost them ahead of time-I would just cover them really well so that the cool air doesn’t dry them out.

September 12, 2011 - 11:51 am

Sammy-I love these! I’m making them vegan buy using a different frosting but I’m going to make the cake this way! When you say instant coffee, what kind of coffee did you use? Is it just normal Folgers/DD/Starbucks or is it the instant like Via Starbucks that you pour in a cup and it makes coffee?

September 12, 2011 - 12:45 pm

srlacy -Hi Sammy!

I just used the instant Folgers coffee-the kind where you add a teaspoon or so to hot water. Hope they come
Out well for you!

September 12, 2011 - 2:32 pm

Sammy-not the kind you have to put through a coffee machine though right? would the starbucks via workout the same? sorry to be a pain haha they just look so good i want them to come out perfect!

September 12, 2011 - 2:50 pm

srlacy -Hey Sammy-no worries. It’s not the same kind that you would put through the coffee machine. You can find it in the coffee aisle-they are usually in smaller jars. Hope this helps!

November 18, 2011 - 2:30 pm

Giota -Hi, excellent recipe, I would like to ask, can you make this recipe ordinary cupcakes?

November 18, 2011 - 4:59 pm

srlacy -Hi Giota-
Sure! Just increase the baking time a little (maybe 20 minutes or so)-be sure to check them

January 20, 2012 - 11:27 pm

Malinda -I was just browsing and found these cupcakes! They’re so adorable. How did you do the piping?

Daniela -Hey,
I want to try to make the mini muffins. But what that mean these “cups”. how much is a cup? each 200 grams? (I read in some English recipes “cups”. Does this always the same quantity meant?)

baking powder and baking soda –> the ingredients are not the same?

I would be grateful for your help. =)

I hope you understand my bad english.

thaks.

love greetings

Daniela

February 7, 2014 - 12:10 pm

srlacy -Hi Daniela-

Cups are measured in ounces in the US. 1 cup=8 ounces.
Baking soda and baking powder are two different things.